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Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.
Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.
Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that's optional. Cover and chill for at least 30 minutes, preferably an hour or two.
Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.
Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.